Creamy Tuscan Sausage Penne

A robust and satisfying dish featuring savory Italian sausage, sun-dried tomatoes, and fresh spinach in a rich, creamy sauce. This hearty, home-style pasta is packed with familiar, comforting flavors. It's a complete meal that feels both traditional and indulgent.

Cooking time: 50 min · Difficulty: Medium · Servings: 2 · Cuisine: Italian · Category: Main Course

Ingredients

• 160 grams Penne pasta
• 200 grams Italian sausage (mild or hot), casings removed
• 30 grams Sun-dried tomatoes (oil-packed), drained and sliced
• 80 grams Fresh spinach
• 120 milliliters Heavy cream
• 60 milliliters Chicken broth
• 30 grams Parmesan cheese, freshly grated
• 2 cloves Garlic
• 1/4, finely diced Small onion
• 15 milliliters Extra virgin olive oil
• to taste Fine sea salt
• to taste Freshly ground black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the penne pasta to the boiling water and cook according to package instructions until al dente, typically 10-12 minutes.
3. While the pasta cooks, heat 15 milliliters of olive oil in a large skillet over medium-high heat.
4. Add the Italian sausage (casings removed) to the hot skillet and break it apart with a spoon, cooking for 8-10 minutes until it is browned and cooked through; drain any excess fat and set the cooked sausage aside.
5. Reduce the heat to medium, add the finely diced onion to the same skillet, and cook for 3-4 minutes until softened and translucent.
6. Add the minced garlic and sliced sun-dried tomatoes to the skillet, cooking for 1-2 minutes until fragrant.
7. Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer, then reduce the heat to low and cook for 4-5 minutes, allowing the sauce to thicken slightly.
8. Stir in 30 grams of the grated Parmesan cheese until melted and smooth, adjusting seasoning with salt and black pepper as needed.
9. Return the cooked sausage to the skillet with the sauce and stir to combine.
10. Add the fresh spinach to the sauce and cook for 1-2 minutes, stirring gently, until it is just wilted.
11. Drain the cooked penne, reserving 60 milliliters of pasta water, then add the pasta directly to the skillet with the creamy Tuscan sauce.
12. Toss everything together for 1-2 minutes, adding a splash of reserved pasta water if needed to achieve a rich, creamy consistency.
13. Serve immediately in warm bowls, garnished with additional grated Parmesan cheese and a fresh grind of black pepper.

Nutrition (per serving)

Calories: 720 · Protein: 35g · Carbs: 60g · Saturated fat: 18g · Unsaturated fat: 30g · Fiber: 6g · Sugars: 5g · Sodium: 900mg

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